Pickled Mango With Ginger

• 1 cinnamon stick
• 1 teaspoon cumin seed
• 1/2 teaspoon whole black peppercorn
• 3 cardamom pods, crushed
• 3/4 cup distilled white vinegar
• 3/4 cup water
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice (1/2 a lemon)
• kosher salt
• fresh gingerroot, peeled and sliced thin (6 slices)
• 2 dried arbol chiles
• 2 mangoes, peeled and cut into 1/2-inch thick wedges

1. In a skillet, heat cinnamon, cumin, peppercorns, and cardamom over medium low heat, until fragrant, about 4 minutes.
2. To make the brine: In a saucepan, combine vinegar, water, sugar, lemon juice, 1 tablespoon of salt, ginger, chiles, and the toasted spices; bring to a simmer and cook, stirring to dissolve the sugar, about 5 minutes.
3. Pack the mango into a quart jar, pour the brine over, and let cool.
4. Cover, refrigerate overnight or up to 1 week.

cinnamon, cumin, whole black peppercorn, cardamom pods, white vinegar, water, sugar, lemon juice, kosher salt, fresh gingerroot, chiles, mangoes

Taken from www.food.com/recipe/pickled-mango-with-ginger-500487 (may not work)